The new year began with several changes in daily habits including that of consuming foods produced with natural techniques and methods, which has now become much more than a trend. This is also confirmed by the Michelin Guide, which introduced the recognition of the “Green Star”, an award for those restaurants engaged as sustainable businesses, with a careful choice of raw materials, with the purchase of local products. By now all of us have approached the stove with culinary experiments, finding a new dimension of home entertainment, thus also increasing consumption at zero kilometer.